About this recipe: A delicious vegan-friendly soup, that's packed full of protein. Butter beans are simmered with vegetables in a vegetable stock. Enjoy for lunch or dinner. Serve with crusty bread, if desired.
I've used 250 gr dried butter beans, 3 medium carrots, 1 peppers (orange colour), 2 onions, 1\4 diced celeriac instead of celery sticks, no leeks and no oil. Yummy! - 27 Aug 2014
I'm a soupaholic, and this is one of my favorites. I followed the recipe other than subbing 1 cup of chopped onion for the leek and shallots. I added a 14.5 oz. can of diced tomatoes, an 8 oz. can of tomato sauce and a tbsp. of minced garlic. This soup is even better the next day. Five stars and highly recommended! - 15 Jul 2008 (Review from Allrecipes US | Canada)
I thought this soup was great! I didn't even saute' the vegetables -- just threw them in the crockpot after the beans had softened -- and it turned out wonderful. This is a tasty, low-calorie vegan soup that I will definitely make again. Note: I didn't have as many carrots as the recipe called for, but I did have a leftover rutabaga that I cut up and threw in. It was a terrific addition. - 02 Apr 2003 (Review from Allrecipes US | Canada)